As temperatures cool down, we don’t always reach for salads and instead opt for something warm. Well, this Fall Harvest Salad recipe might change your mind! It’s the perfect combination of savory and sweet.

I’m a big fan of what I’ve affectionately dubbed handful salads. A handful of this, a handful of that, and before you know it, you’ve got a salad brimming with colors, textures, flavors, and nutrients.

salad with apples and walnuts

ABOUT THIS FALL HARVEST SALAD RECIPE

This salad features a few handfuls of the freshest fall flavors, like red apples and cranberries, over a bed of mixed greens. Throw in a handful of high-quality gorgonzola, and the combination is a fall harvest salad that is salty, sweet, creamy, and melt-in-your-mouth delicious.

FROM JESSICA, ONLINE NUTRITIONIST AT TASTE OF HEALTH

Did you know that the more variety you include in your diet, the more nutrients you receive?

Each different color of fruit and vegetable has a nutrient superpower, while nuts, seeds, and even cheese, all come loaded with different vitamins and minerals.

Below, you’ll find my recommended serving size for the ingredients in this fall harvest salad, but don’t worry about being perfect. Whatever quantities you use — a handful or otherwise — will amount to a delicious, nutrient-dense, powerhouse lunch or side dish.

 

Print
bowl of salad

Fall Harvest Apple Salad

  • Author: CARLEY
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Category: Salad, Side Dish
  • Cuisine: American

Scale

Ingredients

1 red apple

2 cups mixed greens

¼ cup dried cranberries or currants

¼ cup gorgonzola

¼ cup walnuts

2 tbsp. balsamic dressing (look for one with minimal ingredients like this one)


Instructions

  1. Dice or slice the apple
  2. In a salad bowl, add all ingredients, tossing to combine

Keywords: salad, side dish, fall

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ARE YOU LOOKING FOR MORE COZY SEASONAL RECIPES?

Check out the below quick, simple, and delicious recipes – all developed with your health in mind.

Photo and recipe credit: Jessica Biber, Taste of Health